Sunday, September 4, 2011

Labor Day weekend is already here and summer is winding down, le sigh. This season always goes by too quickly, it seems. I'm determined to make to most of these remaining warm days, though, and what better way to commemorate summer than with a s'more? Or -better yet- a s'mores tart?

A crunchy graham cracker crust with decadent chocolate ganache filling, and a toasty marshmallow top-- my ode to the quintessential summer treat. This is a dressed up version of a childhood favorite, perfect for any end-of-summer BBQ, cookout or picnic you may be headed to.

S'mores Tart

Ingredients:

For the crust--

~12 graham crackers, crushed (1 1/2 cups)

3 tablespoons sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

For the filling--

12 ounces semisweet or milk chocolate chips

pinch of salt

1 1/4 cup heavy cream

For the topping--

~half a 10 ounce bag of marshmallows, cut in half

Preheat the oven to 350 degrees.

Combine the graham cracker crumbs, sugar, salt and melted butter in a medium bowl and mix until evenly moistened. Pour the crumb mixture into a 9- or 10-inch spring-form or tart pan. Press the crumbs evenly over the bottom and up the sides of the pan (a flat-bottomed glass or measuring cup works well for this). Bake the crust for 10 - 12 minutes, or until set and golden. Cool it completely before filling.

Place the chocolate chips and a pinch of salt in a medium bowl. Bring the cream to a bare simmer over medium-low heat, and pour the hot cream over the chocolate. Allow to sit for about a minute, and then whisk until smooth. Pour the chocolate mixture into the cooled crust, and let it firm up in the fridge (about 30 minutes).

Preheat your broiler. Arrange the halved marshmallows across the top of the tart and place under the broiler for about 1 minute, or until the marshmallows are toasted and lightly browned. Allow the tart to set again in the fridge for another 20 minutes so that it cuts more easily. Serve and enjoy!

about me

Amateur foodie, guerilla crafter, and general geek.
Forked is just a space for my own musings on food, culinary experimentation and the occasional craft.
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